Fried Chicken Sandwich Recipe

Prep and Pound

Trim any excess fat from the chicken thighs. If pieces are uneven in thickness, place each between plastic wrap and gently pound to an even thickness about 1/2 inch thick so they cook evenly.

In a bowl, whisk together buttermilk, hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the chicken thighs, making sure they are fully submerged. Cover and refrigerate for at least 1 hour and up to overnight. The buttermilk tenderizes and flavors the meat.

About 30 minutes before frying, set a wire rack over a sheet pan. In a shallow wide bowl or pie dish, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk thoroughly to break up lumps and distribute spices.

Remove chicken from the refrigerator. Allow excess buttermilk to drip off; do not pat completely dry — a bit of moisture helps the breading adhere and creates a craggy crust. Dredge each piece firmly and evenly in the flour mixture, pressing the flour onto the surface to create a thick coating. Place coated pieces on the wire rack and let rest 10–15 minutes to set the crust.

Pour oil into a heavy-bottomed skillet (cast-iron preferred) to a depth of about 1/2 to 3/4 inch (roughly 2–3 cups depending on pan size). Heat over medium until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a pinch of flour — it should sizzle steadily but not smoke aggressively.

Work in batches so you don't overcrowd the pan (2 pieces at a time depending on skillet size). Gently lower coated chicken into the hot oil, frying until golden brown and crisp, about 4–5 minutes per side, flipping once. Maintain oil temperature between 325–350°F; adjust heat as needed. Cook to an internal temperature of 165°F (74°C). Total frying time per piece will be about 8–10 minutes.

Transfer cooked chicken to the wire rack set over the sheet pan (not paper towels — rack preserves crispiness). Let rest 3–5 minutes before assembling.

While the chicken rests, split the buns and spread softened butter on cut sides. Toast buns in a skillet over medium heat, buttered side down, until golden and lightly crisp, about 1–2 minutes.

Spread about 1 to 1 1/2 tablespoons of mayonnaise on the bottom half of each bun. If using hot honey, drizzle about 1/2 teaspoon onto the mayo or directly onto the chicken for two of the sandwiches for a sweet-spicy finish.

Place a lettuce leaf on the mayo, then topped with the fried chicken. Add 3 pickle slices per sandwich and tomato slice if using. Spread a thin layer of mayonnaise on the top bun and close the sandwich.

Serve immediately so the crust remains crisp. Provide extra pickles and hot sauce/hot honey at the table if desired.

If you like extra heat, brush or drizzle additional hot honey or sprinkle a pinch of cayenne on the chicken just before serving. Adjust to taste.